Looking for a warm and cozy recipe that won’t make you feel guilty? Here’s a nice winter recipe that’s not only good for you but perfect for making ahead and freezing! INGREDIENTS: 2 tbsp olive oil (or safflower oil, which is neutral in flavor and color) 6 oz royal trumpet mushrooms, sliced (or shiitake mushrooms) Sea salt and fresh ground black pepper, to taste 1 small white onion, diced 2 cloves garlic, finely chopped 2 sprigs fresh thyme, plus additional for garnish 2 oz white wine INSTRUCTIONS: Heat a large pot on medium. Add oil and sauté mushrooms for 2 to 3 minutes. Season with salt and pepper. Remove several mushrooms and set aside for garnish. Add onion and garlic and reduce heat. Simmer for 5 to 10 minutes or until onions are soft and translucent. Add thyme and deglaze with wine. Add 3 cups water and simmer for 10 to 15 minutes. Place mixture in a blender and purée until very smooth. Adjust seasoning as necessary, garnish with reserved mushroom and additional thyme. Nutrients per 6-oz serving: Calories: 214, Total Fat: 7 g, Sat. Fat: 1 g, Monounsaturated Fat: 5 g , Polyunsaturated Fat: 1 g, Carbs: 35 g, Fiber: 5 g, Sugars: 1.5 g, Protein: 4 g, Sodium: 37 mg, Cholesterol: 0 mg
Tags: ez, recipes, gluten-free, recipe of the week, soup, vegetarian,
